Pasta Fagiole
From lindal34 15 years ago
- 50 minutes to make
- Serves 8
I had to invent this version of Pasta Fagiole to simulate my favorite dish at a local italian restaurant. I just had to learn to make it at home! It's EASY, Delicious, Health, and freezes well.
Ingredients
- 3 boneless, skinless chicken breast halves, cubed. shopping list
- olive oil, as needed. shopping list
- 1/2 pound Mild italian sausage sliced about 1/2 " thick. shopping list
- 2 14-oz cans diced tomatoes shopping list
- 2 Medium onions, chopped. shopping list
- 3 14-oz cans chicken broth shopping list
- 2 packets of your favorite chicken buillion powder shopping list
- 3 cans White Cannelli beans with broth shopping list
- 1 can Garbanzo (Chick peas) beans with broth shopping list
- 3 carrots, sliced shopping list
- 1 cup frozen spinach, thawed shopping list
- 1 teasp. dried basil or to taste shopping list
- 1 teasp. dried oregano, or to taste shopping list
- 2 teasp. dried Italian herbs. shopping list
- 2 teasp. dried parsley (or fresh equivalent) shopping list
- 5-6 cloves Garllic, minced or garlic powder to taste shopping list
- salt and pepper to taste shopping list
- 8 oz uncooked pasta (penne, shells, and elbow macaroni work well) shopping list
- 1 Cup freshly grated romano cheese shopping list
How to make it
- Saute sausage in a Dutch Oven, remove, drain fat, and set aside.
- Brown cut up Chicken Breasts in a small amount of olive or canola oil.
- Add all remaining ingredients except for pasta and cheese
- Simmer until vegetables are tender and flavors have mingled well, about 30-40 minutes
- Add Pasta and cook another 10 minutes or until the pasta is al dente.
- Serve with Romano cheese to sprinkle on top.
People Who Like This Dish 4
- jenniferbyrdez Kenner, LA
- debbie919 Manahawkin, NJ
- auntybea Vernon, Canada
- clbacon Birmingham, AL
- lindal34 Vero Beach, FL
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